Pumpkin Spiced Scone Recipe

By Polly Conner
November 20, 2013

healthy pumpkin scone recipe

This pumpkin spice scone recipe is a keeper. It’s been sitting in my recipe book for a while and I honestly have no idea where it came from. I’m glad I gave it a whirl because it turned out to be super yummy and made lots of leftovers for future breakfasts. Since I have a sweet tooth, I liked it better with a little glaze on top. Or it could even be really good with some mini-chocolate chips mixed in. Either way, give this pumpkin spice scone recipe a try before the holiday season is over. You won’t regret it!


Pumpkin Spiced Scones

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French


Pumpkin Spices Scones are the flavor of fall meets perfect pastry amazingness.


  • 3 Cups all-purpose flour
  • 2 Cups whole wheat flour
  • 1 Cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 Cup butter, cut into small pieces
  • 1/2 Cup canned pumpkin puree
  • 1 Cup buttermilk (I used whole milk and it turned out fine)
  • 2 Tablespoons cinnamon sugar (recipe below)


  1. Line baking sheets with parchment paper
  2. In large bowl combine flours, sugar, baking powder, ginger, cinnamon, nutmeg, and salt.
  3. Cut in butter until course crumbs form
  4. Add pumpkin and buttermilk. Fold in gently until combined.
  5. Turn dough out on floured surface until it comes together (2-3 times)
  6. Roll into 1 inch thickness
  7. Sprinkle with cinnamon sugar
  8. Cut into squares or desired shape.
  9. Bake at 375 for 15 minutes.
  10. Cool before serving. Add frosting if desired (recommended).
  11. Cinnamon Sugar:
  12. Mix 1/2 teaspoon cinnamon with 5 1/2 teaspoons sugar
  13. Frosting:
  14. 1/2-1 Cup powdered sugar mixed with 1/2-1 Tablespoon milk. Mix until desired consistency

healthy scone recipe

Check out some other healthy breakfast ideas in our recipe index.

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2 replies
  1. Jessica says:

    These were delicious! I have a daughter who is sensitive to dairy, so I used almond milk (with 2 teaspoons of apple cider vinegar to make the “buttermilk), and I also substituted coconut oil for the butter. I added a few mini chocolate chips as you suggested:) I’m sure they were delicious as you made them and they were great with the substitutions I made also. Thanks for the recipe!